Make these delicious Steak Salad Wraps! Tender pieces of steak mixed together with fresh crisp vegetables tossed in a vinaigrette and finished off with a lightly spiced sauce.

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If you’re a fan of wraps like the Mexican Chicken and Rice Wraps or Easy Beef Wraps, you’ll love these! I’ve had this recipe on my mind for quite some time now, and it didn’t disappoint in flavour at all. I used the same vinaigrette in my Garden Vegetable Salad in a Honey Lime Dressing that’s also a keeper.

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What are These Wraps Like

• Difficulty – This recipe has three components and I would consider it a medium difficulty recipe because of the steak as well as assembly of all the ingredients.
• Taste – These are amazing! The steak strips are tender, the vinaigrette is tangy and the sauce has a subtle kick of heat. A wonderful and delicious wrap that you and prep in advance and put together just before serving.
• Serving – This recipe makes four large wraps. I feel that one wrap is good sized serving for an adult. These have to be served as soon as they are assembled.

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Ingredients

• For the vinaigrette – I used lime juice, lime zest, honey, olive oil, garlic, cilantro and salt to put together the tangy vinaigrette.
• Sauce – The sauce was made using mayonnaise, hot sauce (your choice), lime juice and lime zest.
• Steak – This recipe used thin strip steaks.
• Salt & pepper – Seasonings used for the steak.
• Olive oil – I cooked the steak in a little olive oil.
• For the salad – I used baby gem lettuce, red onions, green peppers and red peppers.
• Wraps – I used large flour tortilla wraps.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Season and cook the steak – Season the steak on both sides with salt and pepper. Heat a heavy bottomed grill pan over high heat. Add the olive oil. Place the steak in the very hot pan and cook for about one minute. Flip the steak and cook for a further minute. Remove from pan and place on a plate or wooden board. Loosely cover in foil and leave to rest and cool.
2. Make the vinaigrette – In a small bowl make the vinaigrette by combining the lime juice, lime zest, honey, olive oil, garlic, cilantro and salt. Whisk to combine and set aside.
3. Make the sauce – In a small bowl make the sauce by combining the mayonnaise, hot sauce, lime juice and lime zest. Whisk to combine and set aside.
4. Toss the salad – In a large bowl, combine the lettuce, peppers and onions. Pour over enough vinaigrette to coat the salad but don’t make it soggy. Lightly toss.
5. Assemble the wraps – Lay out four large tortilla wraps. Evenly distribute the salad between the four wraps. Add the beef strips to the top and spoon over the sauce. Fold in the ends and tightly roll up the wraps. Cut in half and serve immediately.

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Recipe Tips

• Prep ahead – Although the cooking time for this recipe is only a few minutes, the recipe is time consuming because of the different components. Everything can be prepared in advance and then you can assemble the wraps just before serving.
• Cooking the steak – It’s important to cook the steak at room temperature. Have it out of the fridge about 1/2 hour before cooking. This steak was about 1/2 inch thick. It cooked in 1 minute per side, super quick. Cook over very high heat in the heaviest pan that you have. Allow to rest before cutting to seal in juices.
• Assembly – Place the salad in the middle in the lower two thirds of the wrap. Then place steak strips on top and spoon over sauce. Go easy on the sauce as you don’t want to make them soggy. Fold in the sides and then gently but firmly wrap them up.

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Substitutions

• Steak – I used a thin cut strip steak for this recipe. It worked great because it was inexpensive and it cooked super quick. You could easily use a different cut of steak if you prefer. Just keep in mind cooking time will vary. Alternatively you could use cooked chicken like the Oven Roasted Rotisserie Chicken or even Pork Tenderloin.
• Lettuce – This recipe uses baby gem lettuce. You could easily use romaine lettuce or iceberg lettuce.
• Peppers and onions – Both bell peppers and red onions were used in this recipe. You can use white or brown onions in place of the red onions. You could also add cucumber (deseeded), radishes or corn.

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Serving

It crucial that you serve these wraps as soon as you assemble them. Because they contain both a vinaigrette and a sauce, they will go soggy and lose their crispness if left too long. They are great served just as they are. If you’d like a bigger meal, they would go well with the Mexican Style Rice.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You soon!